GRILLED PORTOBELLO MUSHROOMS WITH VEGAN RICOTTA CHEESE
Portobello mushroom is one of my favorite mushrooms and if it mixed with vegan cheese it gonna be awesome. Today I have created this recipe for my breakfast and I could not resist to keep some for tomorrow :).
Ingredients
1 cups whole raw hazelnuts.
1 tsp nutritional yeast
1 tsp soy lecitin
Pinch of salt
2 tbsp lemon juice
4 large portobello mushroom caps, rinsed
1 clove of garlic
2 tbsp coconut oil
black pepper for garnish
Directions:
Soak the hazelnut overnight. Drain the hazelnuts and add to the high speed blender with salt, soy lecithin, lemon juice and nutritional yeast. Blend them well until creamy.
Chopp the garlic into very small and add them to the neck of mushrooms. and add cheese after that.
Line a baking sheet with a light coating of oil. Place the mushroom caps to the prepared try. Preheat the oven to 180C
Bake for 20 minutes until golden brown and heated through. At the end garnish mushrooms with black pepper.
Enjoy it #vegan#veganbaking#eggfree#dairyfree#homebaked#instafood#veganfood#veganfoodshare#food_of_our_world#veganforanimals#foodpics#instayum#veganfoodlover#bestofvegan#veganman#fitfood#foodart#naturalfood#govegan#eatplants#yum#veganlifestyle